1. Squeeze That Zucchini Like Your Life Depends On It Grate your zucchini, then gather it up in a clean kitchen towel and squeeze out all the water you possibly can. I’m talking really go at it – twist that towel and squeeze until your hands hurt. This step separates the soggy disasters from the crispy winners.

2. Mix Everything Together Throw your squeezed zucchini in a bowl with eggs, flour, both cheeses, onion, and salt. Mix it up until it looks like it’ll actually hold together when you scoop it. Not too wet, not too dry – just right.

3. Get Your Pan Hot Heat oil in a big skillet over medium-high heat. Drop a tiny bit of mixture in – if it sizzles right away, you’re good to go.

4. Scoop and Flatten Use a big spoon to drop portions into the hot oil. Don’t crowd them or they’ll steam instead of crisp. Flatten each one gently with your spoon.

5. Flip When Golden Cook about 2 minutes per side until they’re golden brown and crispy. Don’t flip too early or they’ll break apart on you.

6. Drain and Eat Put them on paper towels for a second to drain, then serve immediately while they’re hot and crispy.